Back of House Lead

O; Springfield (MO); On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

401(k) with company match

Growth opportunities

Hotel/Restaurant travel perks

Job summary

O’Reilly Hospitality Management, LLC is hiring a Back of House Lead to supervise the culinary team on shift, ensure quality food, and maintain brand standards. This role requires strong leadership, accurate cooking, and adherence to safety and sanitation policies.

Ideal candidates have 2+ years in kitchen leadership, a HS diploma or GED, and the ability to train others in recipes and equipment. Workplace is a full-time, on-site kitchen position with opportunities for growth.

Qualifications

• Minimum 2 years of culinary or kitchen experience, with previous kitchen leadership experience preferred.
• High school diploma or GED preferred.
• Food Handler certification may be required depending on state/local rules.

Responsibilities

• Provide shift leadership and operational support to the culinary team in the absence of a manager.
• Lead by example to ensure quality food and brand standards are met.
• Prepare and cook menu items according to recipes and plating specs.
• Support kitchen operations for efficient food prep and service flow.
• Train teammates on recipes, equipment, and procedures as directed.

Skills

Food preparation

Follow standardized recipes

Fast-paced kitchen

Organizational skills

Team collaboration

Effective communication

Food safety practices

Reliability & accountability

Education

HS diploma or GED

2+ years kitchen leadership/culinary experience

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Back of House Lead

Full Time Springfield, MO, US

JOIN OUR TEAM!

We are proudly managed by O’Reilly Hospitality Management, LLC ("OHM")

At OHM, we are:

• A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community
  involvement, & philanthropic outreach efforts.
• Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact.
• Seeking supportive, collaborative, detailed-oriented people to join our team!

At OHM, we offer:

• 401(k) & Roth 401(k) with company match – full-time and part-time Team Members are eligible!
• Growth Potential and Career Advancement
• Hotel/Restaurant Travel Perks & Discounts!

Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one!

Now Hiring: Back of House Lead
Location: New Concept Restaurant - Coming Soon!

• Provides shift leadership and operational support to the culinary team in the absence of a manager by assisting with kitchen workflow, answering questions, providing training and guidance, and helping ensure efficient daily kitchen operations.
• Leads by example in preparing and presenting quality food in accordance with OHM and brand standards while maintaining a clean, safe, and organized kitchen and supporting the team in delivering World Class Guest Service and Creating Exceptional Guest Experiences.
• Prepares and cooks menu items according to standardized recipes, preparation methods, portion sizes, and plating specifications.
• Supports the execution of kitchen operations during assigned shifts and helps maintain an efficient flow of food preparation and service.
• Serves as a culinary resource to other kitchen team members by demonstrating proper food preparation, cooking, portioning, plating, and presentation techniques.
• Assists with training and sharing knowledge of recipes, menu items, equipment, and kitchen procedures as directed by culinary leadership.
• Maintains knowledge of current menus and demonstrates the ability to accurately prepare all assigned menu items.
• Completes food preparation and daily kitchen tasks according to established recipes, production requirements, and service needs.
• Visually inspects food products for quality, freshness, appearance, and proper cooking temperatures.
• Uses proper food handling, storage, labeling, and rotation procedures, including FIFO practices.
• Maintains a clean, organized, and safe work environment throughout the shift.
• Follows all health, sanitation, food safety, and workplace safety standards and procedures.
• Properly operates and maintains kitchen equipment and reports equipment or safety concerns to leadership.
• Assists with receiving, storing, and organizing food and supply deliveries as directed.
• Helps minimize food waste through proper preparation, portion control, storage, and product utilization.
• Communicates food quality, product availability, equipment concerns, and operational needs to the appropriate leader.
• Supports the culinary team in maintaining appropriate food quality, consistency, and presentation throughout service.
• Provides friendly, professional support to fellow team members and contributes to a positive team environment.
• Reports to work as scheduled, on time, in proper uniform, and prepared to perform assigned duties.
• Follows all OHM policies, procedures, standards, and applicable brand requirements.
• Supports and participates in O’Reach, OHX Experience, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety initiatives.
• Performs other related duties as assigned.

Skills & Abilities:

• Strong knowledge of food preparation, cooking methods, portion control, and plating techniques.
• Ability to consistently follow standardized recipes and brand specifications.
• Ability to work effectively in a fast-paced kitchen environment while maintaining quality and attention to detail.
• Strong organizational and time-management skills.
• Ability to prioritize multiple tasks and remain calm during periods of high business volume.
• Ability to communicate clearly and work collaboratively with culinary and leadership team members.
• Ability to recognize food quality, freshness, appearance, and proper cooking temperatures.
• Strong attention to cleanliness, sanitation, and food safety practices.
• Ability to follow written and verbal instructions and established procedures.
• Ability to safely operate commercial kitchen equipment.
• Ability to identify and communicate operational concerns or needs to leadership.
• Demonstrates reliability, accountability, teamwork, and a positive attitude.

Education & Experience:

• Minimum of 2 years of culinary or kitchen experience, with previous kitchen leadership experience preferred.
• High school diploma or GED preferred.
• Food Handler certification may be required based on applicable state or local requirements.
• Equivalent combination of education and experience may be considered.

Hours:

• Due to the nature of the hospitality business, scheduling may vary and may include mornings, evenings, weekends, holidays, and extended hours based on business needs.
• Must be available to work assigned shifts and maintain reliable attendance.
• Works primarily in a commercial kitchen and restaurant environment.
• Exposure to heat, steam, grease, odors, cleaning chemicals, and varying temperatures.
• Work may involve periods of high activity, noise, and business volume.
• Must maintain a professional, clean, and safe work environment.

Physical Requirements:

• Ability to stand and walk for extended periods of time.
• Ability to frequently bend, stoop, reach, push, pull, and perform repetitive movements.
• Ability to lift, carry, and maneuver food products, supplies, and equipment weighing up to 50 pounds, with or without reasonable accommodation.
• Ability to safely work around hot surfaces, cooking equipment, sharp utensils, and other kitchen hazards.
• Ability to use hands and fingers to operate kitchen equipment and perform food preparation tasks.
• Ability to work effectively in a hot and physically demanding environment.
• Ability to communicate effectively with team members and leadership.

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications.